2 pounds of very ripe Roma or Hot House tomatoes
1/4 tsp. salt
1/4 c. olive oil
8 oz Mozzerella Cheese thinly sliced
2 T. freshly grated imported Parmigiano-Reggiano
1 pinch of course salt and ground black pepper
14 count small basil leaves torn into pieces (I like to stack, roll, and cut)
Oil the pizza pan(s) and set aside. Prepare the pizza dough, roll it out, and place it in the prepared pan(s). Preheat oven to 450 degrees. Dice the tomatoes (I like them pealed), discard the seeds, and combine with 1/4 tsp. salt and 1/4 c oil in a bowl. Spread over the crust. Bake for 15-20 on the lowest oven rack. Remove pizza from oven and arrange the mozzerella and Parmesean. Sprinkle with salt and pepper and drizzle with additional olive oil. Return to oven until bubbly, 5-10 minutes. Top with basil and serve immediately.
For the Basic Pizza Dough recipe, go to the Food Nanny Blog.